Catering purchasing service (including a products management system)
University of York · Yorkshire and the Humber
Key facts
- Estimated value
- £20,000,000
- Closing date
- 23 Mar 2026
- Contract ends
- 31 Aug 2029
- Procedure
- Open procedure
- Buyer type
- Education
- Source
- Find a Tender
Description
The University of York wishes to establish a contract for the provision of a fully integrated catering purchasing service (including a products management system). The University has over 10 restaurants and cafés across out campuses that serve a range of food and drink options to staff, students and the general public (https://www.york.ac.uk/eat-drink-shop/eat-drink/outlets/), there are also outlets servicing student accommodation. Most of these outlets are on the two main campuses at Heslington with two off-campus locations at Fairfax House and in the city centre at the Guildhall York. The main aim is for a user-friendly, forward-looking solution which can adapt to developing technologies and maximise the value of catering purchasing management to the University. This will support a diverse range of business needs and provide a flexible approach to meet our increasing and variable demand. The University wishes to adopt and maintain a collaborative approach with the Supplier where operational requirements can contribute to future developments to ensure that value is continually delivered. The Supplier to provide a catering purchasing service (including a products management system) which maximises value for money whilst delivering an integrated, customer-focused service. The annual procurement spend is in the region of up to £2.5M. A catering purchasing service is required that covers all stages of the procurement process from defining business needs and developing specifications through to contract and supplier relationship management. The service will cover the above contracting activity and management of suppliers including annual price reviews and adherence to public procurement regulation and University financial regulations. A catering and stock management system is to be provided which includes menu and recipe management, inventory and procurement and financial administration including summary billing. The system should be easy to use and enable online ordering with up-to-date pricing and invoice management to provide a fully integrated solution. Full details can be obtained by registering with the University's tender portal and following the bidding instructions to access the invitation to tender (ITT) documents - see Submission address and any special instructions
Categories (CPV)
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